Sesame Cucumber Carpaccio

When it’s sunny pretty much all I crave is salads and raw food!
It makes me feel so light and healthy and I love the delicious Asian flavours that I seem to play around with a lot during the summer months!

This has the perfect light flavours with the zing from the citrus! So good guys. I actually just ate this to myself. I know the recipe is for two but sometimes you gotta YOLO. (dw that was ironic.)

But if you guys can find irizake (you can probably find it online? I tried searching it but nothing came up!) please use it because the flavour is amazing. It’s provides a saltiness with a slight sweetness and ugh it’s just so good!

Fresh Sesame Cucumber Carpaccio vegan, dairy free, gluten free
Serves 2

This is the perfect light summer side as it’s full of fresh flavours! Feel free to maybe add some beetroot, daikon or carrot which I’m sure would also go well with the Asian flavours in this dish.

1/3 large cucumber, sliced with a mandolin
A few florets of broccoli
Toasted sesame oil
Irizake (this may be hard to find so feel free to use soy sauce or tamari for a gluten free option)
Squeeze of lemon or lime
Black sesame seeds, to garnish
Sliced spring onion, to garnish

First steam the broccoli for about 2 minutes.

While it is steaming, slice the cucumber and any other optional vegetables and lay it out on a place.

Mix the oil, lemon and irizake or soy sauce in a jar and shake.

Place the broccoli on top, add the dressing and garnish with sesame seeds and spring onion.

Serve immediately.